Fat Frog Diary

Yield: 4 servings 6 bacon strips, diced 2 small zucchini, cut into ¼ inch slices 2 small yellow squash, cut into ¼ inch slices 1 medium onion, thinly sliced In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 T drippings. In the drippings, saute the zucchini, yellow squash, and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon to serve. Lee Plumb, NCICS

I'm setting my wish list now, even though I have no surgery date as of today, August 26, 2019. These items make sense to me. I gain no props for these links, and no commissions. They were chosen because they were reasonably inexpensive and had features I'll try to point out.  1. Sport Shaker Bottle -- https://www.amazon.com/dp/B07C1Z6WW6/?coliid=ICYRQPZGNMKKW&colid=1BNJ6DW3D6BG4&psc=1&ref_=lv_ov_lig_dp_it This shaker bottle is leakproof, and that alone is a big deal. I've got 3 or 4 shaker bottles that I can't take outside the house because the lid pops off at the least provocation. Their metal balls make enough noise to wake the dead and I prefer to be discreet with my bottle. This bottle above has a plastic ball, and all of it is dishwasher safe. There's even a place to store pills.  2. Liquid Protein https://www.amazon.com/dp/B07C1Z6WW6/?coliid=ICYRQPZGNMKKW&colid=1BNJ6DW3D6BG4&psc=1&ref_=lv_ov_lig_dp_it They say that, at least...

A creamy, smooth blend of three convenient mixes that's very versatile. 1 package (3-1/4 oz.) Jell-O sugar free pudding and pie filling 1 package (3 oz) Jell-O sugar free gelatin (any fruit flavor) 2-1/2 cups water, boiling 1 tub sugar free Cool Whip, thawed or whipped cream! Y Combine pudding, gelatin, and water. Stirring until thick and clear. Chill until slightly thickened. When thickened, add to Cool Whip, folding together. Spoon into individual dessert dishes. Chill until firm. Makes about 4 cups or 6-8 servings.

Look at this... https://pin.it/qtnnjo64t5wfxo Powered by Cricket Wireless Cheap plastic bins to hold SOS pads, Dish tablets, sponges, magic erasers, wash cloths. Rods hung from the cabinet tops to hold trigger sprays.

Yield: 2 Servings ½ pound fresh green beans, trimmed 3 Tbsp peach preserves Dash cayenne pepper 1. Place beans in a steamer basket; place in a large saucepan over 1 in of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. 2. In a small microwave-safe bowl, combine preserves and cayenne. Cook, uncovered, on high for 30 seconds or until preserves are melted. Transfer beans to a serving bowl; add peach mixture and toss to coat. Lee Plumb, NCICS

Pork Diane Makes 4 servings Introduction (if any) Ingredients: 2 T water 2 T Worcestershire Sauce for chicken 2 t lemon juice 2 t Dijon-style mustard 1 lb boneless pork loin roast, cut into four 1" slices 1 t lemon-pepper seasoning 2 T butter 1 T snipped fresh chives or parsley Instructions: For sauce, in a small bowl stir together water, Worcestershire sauce, lemon juice, and mustard. Set aside. Sprinkle both sides of each piece of meat with lemon-pepper seasoning. In a 10" skillet or electric skillet, cook meat in hot butter over medium heat for 6-10 minutes until done (160F) and juices run clear, turning once. Transfer meat to platter; cover to keep warm. Remove skillet from heat. Add sauce to skillet and stir to remove brown bits from bottom of skillet. Stir until well blended. Pour over meat. Sprinkle with chives. Notes: The sauce is so good, you can use it for pork or chicken. Delicious! I got this recipe from BHG Phase 1 Low...

Powered by Cricket Wireless We made this recently and it was surprisingly good. Manufacturers do this a lot, and it's a great source of recipes. They want to showcase their product, so they have test kitchens make the recipe well before they put it on the label. These recipes survived the test kitchen, so they're the best of the best.

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Ranch Stew 1990 Powered by Cricket Wireless Another of my secret weapon recipes. Other than the ground beef, it's a "shelf special" recipe. My shelf specials are often made with ingredients I keep on hand, like vegetable soup and pork-n-beans. It's pushing 30 years old, and still one of our favorites.

Back on 07/22/2018, I mentioned that I was going to get my lap band removed and a hiatal hernia repaired. I had the surgery in August of 2018, and was doing okay. Then, came problems. The kinds doctors label "unfortunate" but most don't consider a serious issue. Yeah bud, you try living with acid reflux that goes into your lungs and makes you cough like you have a permanent case of pneumonia. It took a pulmonologist from the USN Hospital to finally figure it out. So, now I sleep on a wedge pillow. I stopped coughing almost immediately. Problem #1 solved. Problem #2 was my doctor himself. I did not want to have the second surgery until I'd cleared my lungs and the holidays had passed. I've had surgery at holiday time before, and it sucks big green donkey balls to miss out on the holiday fun. So I waited, gained a few pounds during the holidays (who doesn't?) and presented myself to the doc in January. Not surprisingly, he wanted me to lose the 8 pounds I...

Powered by Cricket Wireless This recipe is so old, it's "foxing." I have no idea how long I've had it, but at the time bulk Sweet-n-Low was what diabetics used mixed with sugar in their baking. It's still the best zucchini recipe I have.

What to keep in the freezer Let's go beyond coming home and dumping the meat you're not cooking tonight, the frozen veggies in the bags, and maybe the ice cream. Let's save money by using our freezers to actually make our cooking easier. None of this is difficult. It just means thinking ahead.  Note: Label your bags before you get your fingers wet or covered in food! And while we're at it, use good freezer bags. They're thicker than sandwich bags and made to hold up while in the freezer. Call it an investment in the future. You can write directly on the bag with a Sharpie. Don't forget to include the date so you can rotate out the oldest to use first.  I highly recommend a deep freezer if at all possible. After you see what you can store, you’re going to need extra room. While chest freezers are more efficient and can hold large items, upright freezers give you better access to your stored items. It's up to you.  Tomato paste – make sma...

You can actually make it with any flavor of Jell-O. It's worth the time and trouble when you're craving ice cream!

While waiting for the first of my two surgeries, I'm on a liquid diet. Now, the doc has an interesting definition of "liquid" which includes semi-solids like Greek yogurt, and vegetables processed to a semi-solid state. Not bad at all, when you consider the options include delicious "cream of" soups. I'm a big fan of vegetable soups, so this is not a hardship. Especially when you have these two great options for soup base, in addition to a powdered consomme I found in the international section of my favorite grocery store. This first one is my favorite for pure flavor! I can even substitute beef broth or vegetable broth, since both are also available. Now that's versatile. And now for your choice of vegetables and seasonings. Now think of the mix and match possibilities. Believe it or not, carrots, parsnips, and potatoes go together. Leeks go with onions, or go it alone if you're feeling adventurous. I'm from the deep South, so I know ...

This delicious sauce is awesome! I vow to keep this miracle in my pantry for those times when I need a sauce right now. Don't try to read off the picture. Show Crazy Mama some love and go to her site. http://losingweightalongtheway.blogspot.com/2013/03/how-to-make-cream-of-something-mix-and.html While it makes a great sauce, it makes an even better "cream of" soup that tops anything you can buy in the store. Now think of all those bags of frozen vegetables waiting in the freezer at the grocery store to be featured in your soup. Bacon and Brussels Sprouts, Asparagus, Broccoli, and Mushroom just to get the party started with familiar flavors. I got this chart from my old Better Homes and Gardens cookbook from 1989. It doesn't exist in newer versions of the cookbook that I have. Is your mouth watering yet? Mine is. I added a little bit of leftover cooked bacon to my cream of Brussels sprouts soup. It should be noted that I used my food processor to chop up...

This recipe is delicious, fast, easy, and cheap. There's even a version on campbells/com that includes cheese called Ultimate Chicken Pot Pie. Ingredients: 1 can condensed cream of chicken soup 1 pkg (12 oz) frozen mixed vegetables, thawed 1 egg 1 c. milk (divided ½ cup and ½ cup) 1 c. cubed cooked chicken or turkey 1 c. biscuit baking mix Instructions: Preheat oven to 400F. Spray a 9" pie plate with cooking spray. In a medium bowl, stir together the soup, ½ cup of milk, vegetables, and chicken. Pour into the pie plate. In a small bowl, stir together the remaining ½ cup of milk, egg, and baking mix just until it comes together. Spread the batter over the chicken mixture. (The batter is thin, but the idea is to form a crust, not biscuits.) Bake for 20 minutes or until the topping is golden brown. Serve hot. Notes: I use this when I've made chicken or turkey stock, or when I have leftover poultry meat. Since I try to keep all of the ingredie...

Cabbage Beef Soup Ingredients: 2 T vegetable oil 1 lb ground beef ½ lg onion, chopped 5 cups chopped cabbage 2 (16 0z) cans red kidney beans, drained 2 cups water 24 oz tomato sauce 4 beef bouillon cubes 1-1/2 tsp ground cumin 1 tsp salt 1 tsp pepper Directions: Heat oil in a large fry pan or electric fryer and cook ground beef and onion until beef is well browned and crumbled. Drain and transfer to a large slow cooker. Add cabbage and the rest of ingredients. Stir to dissolve bouillon cubes. Cover with slow cooker lid. Cook on high 4 hours or on low 6-8 hours. Stir occasionally. Serve in large soup bowls with crusty artisan loaves if desired.

Best darn low carb ice cream I've had to date. It's easy, cheap, delicious, healthy, and not pretentious at all. Because it's made and ready to be eaten in less than an hour, it kills that "I want ICE CREAM!" craving before it sabotages your diet. 

I was surprised at how tasty and easy these are! However, I was silly and used a disher scoop as opposed to putting them in ice cube trays for a smaller, more manageable bite. Keep the size as smaller than an ice cube. 

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